Cannoli Cheesecake

I was undecided – and frankly, feeling a bit resentful over the implication that we undecided folks were either not paying attention or have the intellect of potatoes. I’d paid attention, done my research, weighed the pros and cons, and reflected on my personal tastes. And yet, I was still undecided; twisted by my contrary desires, unable to decipher the antsy feeling in my gut.

I take important decisions such as these quite seriously, you know.

But how in the world is a person supposed to choose between cheesecake and cannoli?? (Oh, did you think I was talking about the presidential election?) I mean, the cheesecake is rich and refined – maybe a little too rich for my tastes – but an intriguing option nonetheless. The familiar cannoli is a bit rougher around the edges and sometimes messy to consume, yet it calls to me. I wanted both; I wanted neither. My stomach churned with restless indecision. What if I wanted something different? Another choice on the menu? A third-party option of sorts?

So I decided not to choose between the cannoli or the cheesecake. I wanted something else. So I voted for the cannoli cheesecake instead.

This cannoli cheesecake isn’t going to be making any speeches come inauguration day, but it’s a definite winner in my book. Creamy, sweetened ricotta is blended with cream cheese and hints of chocolate, candied orange, and cinnamon, then baked in the form of a decadent cheesecake with a graham cracker crust. The end result is lighter than a traditional New York style cheesecake, with the subtle texture of ricotta cannoli filling. It’s presidentially delicious.

Author’s Note – By no means is this post intending to compare our presidential candidates to delicious Italian desserts. That would just be silly. I did, in fact, vote for an actual candidate in today’s election; not a cannoli cheesecake. Though if this cannoli cheesecake were on the ballot, it probably would have had my support.

Today’s Focus on Technique – Cooking with a Bain Marie

Cooking in a bain-marie refers to using a water bath. The purpose of using a water bath is to moderate the oven heat so that delicate ingredients cook more slowly and evenly. The water provides a moist, indirect heat that allows for a more gentle cooking process, which is ideal for many egg-based desserts, such as cheesecake, custard, and creme brulee.

No special equipment is required for a bain-marie set-up. You can make use of a regular roasting pan, baking dish or baking pan. Place the pan or ramekin you’re cooking in within the larger baking dish or baking pan. Place the entire set up in the oven, then fill the outer pan with a layer of warm water. (Placing the set-up in the oven before filling it with water is usually the easiest approach.)

*Always wrap the bottom of springform pans to prevent water from seeping into the bottom.

Cannoli Cheesecake

Ingredients

1 1/2 cup graham crackers, finely crushed

3 tablespoons sugar

8 tablespoons unsalted butter, melted

1 pound cream cheese (2 8-ounce bars), softened to room temperature

1 15-ounce container ricotta cheese

1 1/4 cups sugar

1 teaspoon vanilla extract

1/4 teaspoon cinnamon

1/4 cup candied orange peel, finely diced

4 eggs

1/2 cup mini chocolate chips

Directions

Preheat oven to 350 degrees.

For the crust: Combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 10 inch springform pan*. Place the pan in the oven for 5 minutes to set the crust. Remove the pan from the oven and cool while you prepare the filling. (Leave the oven on.)

For the filling: Beat together the cream cheese and sugar until smooth. Add the ricotta cheese, vanilla extract, cinnamon, and orange peel. Beat for another minute until well blended. Add the eggs one at a time and beat just until blended. Stir in the chocolate chips.

Securely wrap the bottom of the cooled springform pan with foil (to prevent water from seeping into the pan).

Pour the filling into the springform pan. Place the pan within a large baking sheet or baking pan. Place the water bath set-up on the middle oven rack, then pour a small layer of warm water into the baking sheet/baking pan, so that it comes about 1/2″ up the side of the springform pan.

Bake for 60-65 minutes. The filling will still be slightly jiggly in the center when done. Cool the cake for 30 minutes at room temperature, then refrigerate until completely chilled.

*You can use a smaller springform pan, but the cooking time will vary.

I live in Canada. We will have a provincial election coming up soon, and for the record, I *may* have to add ‘cannoli cheesecake’ as an option to my ballot. I mean, it can’t lower taxes, but at least it can deliver on its promises (of deliciousness, that is!)

Hi Amy, I’ve kept this open on my computer since you posted it, and I finally made it yesterday! What a snap to make, and it was truly delicious! I left out the candied orange peel, as it just wasn’t calling out to me. I will definitely be making this again. Thank you!

I just made a cannoli cheesecake with the orange peel and I didn’t like it. The orange was over powering!! It tasted more like an orange cheesecake than a cannoli. I had my reservations about the orange zest but I always make a the dessert to the recipe the first time so I know what to change. You didn’t add the orange zest and it still worked out well? I will have to try this, the orange flavor was disappointing, lemon zest would have tasted a better.

Tried this recipe and loved it. So much like canoli!! My family loves it and it is now a family tradition desert. I made it In a deep dish pie plate and added cinnamon and nutmeg to the crust and just drops of orange extract to the cheese mixture for the Italian taste. Sooo good.